Raspberry and Bacon

This time, I started with basic flavours first, and then the form after. I'm a big fan of polvoron, a filipino pastry that originated (I think) from Spain. It is a crumbly pastry that somewhat resembles shortcake. Its flavour is quite delicious with nutty tones from the roasted flour. It is made with roasted flour, butter, milk powder and sugar. In my case, I decided to use rendered bacon fat instead of butter, and added bacon bits. The raspberry took the form of a sorbet. These should provide great contrast. You have the acidity and freshness from the raspberry sorbet and a delicous, nutty, BACONY taste from the polvoron. It's quite a treat.